Flan

dessert traditional recipe

INFO

Great recipe, quick & easy

Details

Ingredients

• 1 or 2 sheets of store bough puff pastry
• 2 egg yolk
• 1 egg
• 100 g of sugar
• 45g of corn starch
• 45 cl of milk
• 1 vanilla bean
• 15 cl of heavy cream

Method

1. Preheat the oven at 180 °C / 350° F
2. I use a 18 cm (7 in) non-stick springform round cake pan
3. In a pan, wet the pan, do not dry it out (this helps preventing the milk from sticking)
4. Add the milk, and half of the sugar (50g)
5. Scrape and add the vanilla bean to the milk
6. Bring to a boil and let it rest for about 30 mn
7. In your mixer, add the yolk, the egg, the sugar and the corn starch
8. Blanch (whisk) the mixture
9. Re-heat the milk slightly, pour over the egg mixture, mix well
10. Place the mix into the pan, bring back to boil while mixing well
11. Let it boil a few minutes
12. Bring back the cream to the mixer, add the cream and mix well
13. Butter the pan, layout the puff pastry on the bottom and side (I did not pre-bake it, but thinking about doing so the next time, maybe 10 mn)
14. Pour the cream into the pan
15. Place in the oven for about 30 mn, 25 mn into the bake, boost the oven to 450
16. Bake for another 5 mn (past the 30 mn mark), watching the bake so that it brown a bit
17. Take out of the oven, let it cool down, then place into the refrigerator for 3 h

Similar to Flan Patissier but better balanced.

Quick View

Traditional
Serve	8-12
Preparation Time	15 mn
Cooking Time	30 mn + 5 mn
Temperature	180 °C / 350° F - 225 °C / 450° F
Authors	Pascal Crausaz
Special	non-stick springform round cake pan
![[Flan-piece.png	250]]
![[Flan.png	250]]